6 vegetable casserole with crumb topping Recipes

olive oil, onions , halved lengthwise and thinly sliced lengthwise, cabbage, cored and cut crosswise into 1/3-inch-thick slices (4 cups), kale, stems and center ribs removed and leaves coarsely chopped (12 cups), carrots , cut into 1/4-inch-thick matchsticks, water, soy sauce, salt, fine fresh or dried bread crumbs , preferably whole wheat, firm tofu, grated parmigiano-reggiano (1/2 cup), olive oil, dried basil, crumbled, dried oregano, crumbled, paprika, garlic clove, chopped, salt

olive oil, red onion, roughly chopped, butternut squash, peeled and cut into 1/2 pieces, eggplant, cut into 1/2 pieces, celery stalks , cut into 1/4 slices, zucchini , cut into 1/2 slices, canned crushed tomatoes with their juice, chopped fresh parsley, balsamic vinegar, sugar, fresh white bread crumbs, grated sharp cheddar cheese, salt and pepper, i also added a clove of fresh garlic, crushed )

day old white bread, coarsely crumbled (about 1 1/4 cups), shredded mozzarella cheese, chopped fresh parsley, olive oil or 2 tbsp vegetable oil, divided, garlic, finely chopped, broccoli florets or 6 cups cauliflower florets, lipton onion soup mix, water, tomato, diced

olive oil, onion, chopped, fresh mushrooms, chopped, onion powder, salt, thyme, dried, black pepper, all-purpose flour, evaporated skim milk, dry sherry or chicken broth, chopped frozen broccoli, thawed and drained, fat free sour cream, dry buttermilk powder, low fat cheddar cheese, shredded (plus extra for topping ), egg beaters , original, bread , made into crumbs (plus extra for topping if desired)